Gluten Free Banana Muffins

This recipe is my favorite way to use those last 3 or 4 bananas on the counter that always get too ripe!

I served these recently to a group of adults & kids (many of whom were not gluten free) and they were all gone quickly!

These also freeze and reheat well so you can make them in advance and your future self will thank you!

Banana Muffins

3-4 mashed ripe bananas

3 eggs (flax egg substitutes work fine in this recipe as well)

1/2 cup avocado or other neutral flavored oil

1/2 cup maple syrup

1/4 cup brown sugar

1 tsp cinnamon

1/2 tsp nutmeg

1 1/2 cups King Arthur GF measure for measure flour

1 tsp baking soda

1/4 tsp salt

2 scoops unflavored collagen peptides (optional, but I like to add for extra protein)

1/2 cup chocolate chips (optional, but they're really delicious!)

Preheat oven to 350. Spray either a regular size or mini muffin pan with cooking spray.

Mash bananas in a large bowl. Add eggs and mix until well blended.

Add oil, maple syrup, and brown sugar. Mix until blended.

Add cinnamon, nutmeg, flour, baking soda, salt, collagen peptides, and mix well.

Stir or fold in chocolate chips.

Fill muffin cups 1/2 to 2/3 full.

Cook regular muffins x 18 min and mini muffins x 13 min or until muffins are firm to the touch and golden on top.

The number of muffins per recipe will vary based on the size and number of your bananas but this typically yields around 36 mini muffins.